Roasted potatoes with rosemary and garlic

4 servings

Ingredients

Quantity Ingredient
8 Red potatoes; unpeeled, scrubbed red-skinned, each about 2 inches long
1 tablespoon Fresh rosemary; chopped OR 1 teaspoon crumbled dried
1 tablespoon Olive oil
1 teaspoon Kosher salt
Freshly ground black pepper; to taste
2 larges Garlic cloves; coarsely chopped

Directions

1. Preheat oven to 450 degrees F.

2. Cut potatoes in quarters. Place them in a bowl and add 1½ teaspoon fresh rosemary or ½ teaspoon dried. Pour 2 ½ teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed.

3. Place potatoes in a single layer on a heavy baking sheet and sprinkle them with salt and pepper.

4. Roast for 15 minutes, turning every 5 minutes.

5. In a small bowl, mix garlic with remaining ½ teaspoon oil. Add it to the potatoes and continue roasting for 10 to 15 minutes, or until the potatoes are crisp and browned and easily pierced with a fork.

6. Transfer to a serving dish, season with more fresh pepper and remaining 1 ½ teaspoons fresh rosemary or ½ teaspoon dried. Serves 4.

Nutritional analysis by Eating Well: 323 Calories, 6 g protein, 4 g fat, 68 g carbohydrate, 550 mg sodium, 0 mg cholesterol Nutritional analysis by MasterCook 4 (very different): 210 Calories, 3⅗ g fat, 3.7 g fiber, 15⅕% cff; 2½ grain + ⅒ vegetable + 0.7 fat exchanges NOTES : The garlic must be added last, or it will scorch. Formatted in MasterCook 4 by Ellen Pickett <ellen@...> January 1999.

Recipe by: The Eating Well Cookbook, p. 110 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Aug 24, 1999, converted by MM_Buster v2.0l.

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